Cooking With Texas Highways

edited by Nola McKey

University of Texas Press, 256 pp., $24.95

With this colorful cookbook, it’s now possible to prepare dishes from the width and breadth of Texas cuisine without having to drive from Borger to Brownsville and El Paso to Texarkana, because the editors of Texas Highways magazine have done the work for you. The collection of recipes, all previously published in the magazine, reflects the great ethnic diversity of the contemporary Texas table, offering everything from Sauerbraten to Shrimp Egg Rolls and Enchiladas Suizas to Crawfish Etouffee. They’ve included favorites from many of Texas’ most famous restaurants, such as chicken-fried steak recipes from both Threadgill’s and the Broken Spoke, plus Corn Pudding from Hudson’s on the Bend and Bunuelos from San Antonio’s legendary Mi Tierra. An extra added attraction is the chapter on Dutch-oven cooking, which offers very thorough how-to information, as well as 20 recipes.

This article appears in March 11 • 2005.

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